Ingredients

• 1 (2-layer size) yellow cake mix
• 1 box instant vanilla pudding mix
• 1 stick (1/2 cup) butter, softened
• 3 eggs
• 1/2 to 3/4 cup cold water
• cinnamon-sugar

Directions

Preheat oven to 350 degrees F. Grease a bundt pan.

Put the dry cake mix, pudding mix, butter, and eggs in a mixing bowl. Slowly add cold water a little at a time until the mixture smooths out some. Pour half of the batter into prepared pan.

Mix some cinnamon and sugar together about a 3/4 cup of each and spread around on top of batter. Spread remaining batter on top.

Bake in preheated oven according to cake mix package directions for bundt cake. Cool slightly and turn out on rack.

Another idea: While still hot, sprinkle sugar on top of the cake and cover. Once cooled, pour a glaze over it.

Ingredients

• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 2 tablespoons vegetable oil
• 2 eggs
• 1 cup honey
• 1 cup sour cream
• 1 cup sugar
• 2 1/2 cups all-purpose flour
• 2 tablespoons sliced almonds

Directions

Preheat the oven to 350 degrees F. Coat two 9″ x 5″ loaf pans with nonstick cooking spray.
In a large bowl, combine all the ingredients except the almonds and beat until well blended. Pour the batter equally into the loaf pans and sprinkle each with the almonds (see Note).

Bake for 45 to 55 minutes or until a wooden toothpick inserted in the center comes out clean. Allow to cool for 10 minutes then remove to wire racks to cool completely.

NOTE: It helps the almonds stay on top of the cakes if you sprinkle them on the cake tops halfway through the baking, rather than at the beginning.

Ingredients

• 1 teaspoon sugar
• 2 1/2 ounces margarine
• 2 teaspoons honey
• 6 oz self rising flour
• 1 level teaspoon cinnamon

Directions

* This is a recipe from Britian during the second world war.

Beat sugar and margarine until a soft cream consistency. Sieve flour and cinnamon then add to mixture. Mix with a wooden spoon until it binds together, then knead with your fingers until you have a soft dough.

Break off a piece of the dough and roll it between your floured palms into a ball. Place on to a lightly greased baking tray. Flatten slightly.

Repeat until you have used up all the dough, when you should have about sixteen delicious honey cakes.

Ingredients

• 2 cups sugar
• 2 to 3 tbls. cocoa (depends on how much chocolate you like)
• 1/2 cup milk
• 1 cup butter
• 2 cups chopped pecans
• 1 tsp. vanilla

Directions

1. Combine sugar and cocoa in a (4-quart) saucepan. Add milk and butter and bring to a boil over medium heat. Boil for exactly 21/2 minutes. Remove from heat and add pecans and vanilla.

2. Cool by setting the pot in about 2 inches of cool water in the sink and stirring until mixture thickens. Spread over cooled cake. This icing will harden when cooled.

Note: This recipe also works well with your favorite yellow, chocolate or white cake mix.

*Source: The Advocate – Baton Rouge, Louisiana

Ingredients

• 2 (14-oz.) cans condensed milk, caramelized (See note)
• 1 (18.25-oz.) box Duncan Hines Butter Recipe Golden cake mix
• 11/2 cups chopped pecans

Directions

1. Mix cake according to package directions. Pour into 2 greased and floured (8- or 9-inch) round cake pans. Wrap sides of pans with wet baking strips. Bake according to package directions. Cool completely.

2. Invert one layer of cake onto plate. Spoon caramelized condensed milk into bowl. Beat until smooth. Add pecans and mix well. Spread over cake layer on plate. Top with second cake layer. Spread remaining mixture over top and sides of cake.

Note: The manufacturer of Eagle Brand condensed milk says to NEVER heat an unopened can. It recommends three methods for caramelizing sweetened condensed milk:

OVEN METHOD: Preheat oven to 425 degrees. Pour condensed milk into 8- or 9-inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill outer pan with hot water (add additional water if necessary during baking time) and bake 1 to 11/2 hours, or until milk is thick and light caramel-colored. Remove the foil. Cool and chill.

STOVETOP METHOD: Pour condensed milk into top of double boiler; cover. Place over boiling water. Over low heat, simmer 1 to 11/2 hours or until thick and light caramel-colored. Beat until smooth, if desired. Cool and chill.

MICROWAVE METHOD: Pour condensed milk into 8-cup glass measure. Cook, uncovered, at Medium (50 percent) 4 minutes, stirring after 2 minutes. Reduce power to Medium Low (30 percent) and cook, uncovered, 12 to 16 minutes or until thick and light caramel-colored; stir briskly every 2 minutes until smooth. Cool and chill.